The San Carlo group is an award-winning group of contemporary Italian restaurants with 25 UK locations.

The chain is famed for its authentic Mediterranean dishes, which include a unique Venetian tapas menu available at Chichetti in Knightsbridge, Picadilly, Covent Garden, and more London locations. 

While there are endless ‘classics’ to be enjoyed from the restaurant group’s many menus, tiramisu is one of its standout desserts.

Sharing the authentic San Carlo recipe exclusively with Express.co.uk, the team branded it a “delicious homemade tiramisu”.

What’s more, it uses just seven simple ingredients.

Tiramisu recipe

Ingredients

300g Savoiardi (Ladyfingers) – about 30 cookies

500g mascarpone cheese

150g double cream

Four medium eggs from a safe source

100g granulated sugar

300ml espresso coffee (approximately 300g)

Unsweetened cocoa powder for dusting

Method

Start by preparing the coffee; bre 300ml of strong espresso and allow time for it to cool down.

Separate the egg yolk from the whites then in a large bowl, whisk the egg yolks with the sugar until thick and pale. This should take around five minutes with an electric whisk.

Now take the mascarpone and gently fold it into the egg mixture until just combined, taking care not to overmix it.

In a separate bowl, whip the double cream until it forms stiff peaks. Then, gently fold the whipped cream into the mascarpone mixture.

Now prepare the biscuits by quickly dipping them into the coffee mixture, making sure not to soak them too long or they will become too soggy.

Arrange a layer of soaked the savoiardi at the bottom of the serving dish and spread half of the mascarpone mixture over the ladyfingers.

Repeat with another layer of ladyfingers and mascarpone cream. Dust the top with cocoa powder and refrigerate the tiramisu for at least three hours, or overnight, to allow the flavours to meld together.

Once set, dust with a little more cocoa powder before serving.